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Miracle Pomegranate T-Bone Steaks

October 23, 2015

This steak is named in honor of a true miracle baby, Miss Charlotte Faye Dagostino, the daughter of our pastor and his wife. Born on Easter Sunday at 2 pounds, she had little hope of surviving. Yet through the faithful prayers of believers across the country; a mother who rarely left her side, cheering her on to live; a sister singing sweet melodies to her; a father who steadfastly anchored the family in his trust in the Lord; a Christ who heals; an outstanding group of exceptional neo-natal specialists and nurses; and friends, family, and church family who stood by their side, this little baby not only survived, but is thriving. She still has a ways to go, so we ask that you continue to keep her and her family in your prayers. Praising the Lord today for this miracle! This recipe is Kevin’s version of “Pomegranate-Merlot Steak” from Cooking Club, Winter 2012 ed. that was submitted by Whitney Johnson.  It is brought to you by his Kickstarter Backers. Thank you, Kickstarter Backers, for backing this meal that Kevin cooked for this precious family. (P.S. Don’t fault them for being Eagle fans! Lol They root for the Cowboys, too!)
2 Tbsp butter, divided
2 garlic cloves, minced
2 c. lower-sodium beef broth
1 c. pure pomegranate juice
¼ tsp. salt
1/8 tsp. pepper
5 T-Bone Steaks
1 garlic clove, minced
¼ tsp. salt
1/8 tsp pepper
Melt 1 tbsp of butter in large skillet over med-high heat. Cook 2 garlic cloves, 30 seconds or until fragrant, stirring constantly. Add beef broth and pomegranate juice; bring to a boil over high heat. Boil 15 minutes or until slightly thickened and reduced to ½ cup, stirring occasionally. Whisk in the remaining 1 tbsp butter. Meanwhile, rub steaks with 1 garlic clove, sprinkle with salt and pepper. Grill or fry steaks until desired doneness. Serve steaks with sauce.


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